Beef Stroganoff Pasta DIY Recipe (w/ step by step instructions)

The search for recipes that use up sour cream continues. For today, I tried to make Beef Stroganoff Pasta. I never realized this dish made use of sour cream, but make use it does – and in fact, it’s said to be more authentic this way! I wasn’t 100% convinced I would want sour cream as my base for pasta, but everyone raved about the recipe so I decided to give it a try.

Good thing I did, because it IS good. Very happy with how this turned out. Thankfully it turned out well, because my mom kept mock complaining about the cost of the tenderloin beef I had requested and she kept checking in to make sure I actually knew what to do with the beef (I wasn’t very confident LOL). But all’s well that ends well and we were all happily fed in the end, which is the most important part!

 

DELECTABLE DISH FOR THE DAY: BEEF STROGANOFF PASTA

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOKING TIME: 2 hours

 

INGREDIENTS FOR BEEF STROGANOFF PASTA

 

BEEF TOPPING

• 1kg tenderloin, cut into cubes (I think you can also make use of striploin, or other cuts of meat, but you’ll just have to cook it for longer so that the beef will become nice and tender)
• 1 tsp salt
• 1 tsp pepper
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 2 cups water
• 3 Knorr Beef cubes
• 500g fettucine pasta

 

SAUCE

• 1 cup sour cream (equivalent to ~250g)
• 3 tbsp flour
• 2 tbsp tomato paste
• 1 tsp pepper

 

STEP-BY-STEP PROCESS TO MAKE BEEF STROGANOFF PASTA

• After defrosting the tenderloin, I pat down the meat with a paper towel to remove excess moisture. This ensures a fast, even sear in the pan.

• Sprinkle 1 tsp salt and 1 tsp pepper over the meat and make sure all the meat are evenly covered
• Heat pan over medium heat, add a dollop of oil, then sear the meat in batches. Make sure all edges are seared. Set aside the seared meat on a plate

• Drizzle a bit more oil on the pan, then put in the 1 onion and 5 cloves minced garlic. Sauté for 3-5 minutes on medium heat. At this point, I start scraping the bottom to get all the beef bits stuck to the bottom when I seared the meat. This will be incorporated into the broth and will just add a ton of flavor to it. Waste not, want not!
• Afterwards, add in 2 cups of water and the 3 Knorr Beef cubes. I raise the heat a bit to melt the cubes (I have no idea how to get it melted otherwise… should I have used hot water?)
• Once the cubes are melted, I add in the seared tenderloin and all the plate drippings back into the pan. I bring it to a boil (maybe this is when the cubes are supposed to melt!). Once it’s boiling, I reduce the heat and cover. I keep the heat on low and leave it simmering for 1 hour.

• While waiting, I cook my fettuccine pasta. First, I boil water, then I plop in the pasta, a dollop of oil to make sure they don’t stick, and a pinch of salt so the water retains the heat. I stir the pasta regularly to make sure they don’t stick to the bottom. Cook it for ~10 minutes until it achieves al dente status. Afterwards, make sure to drain the noodles of all hot water, then run it under cold water so (1) it doesn’t clump, and (2) it stops cooking – else you may end up with mushy noodles)

• Once that’s done, it’s time to make the sauce! I mix 1 cup sour cream, 3 tbsp flour (to thicken the sauce), 2 tbsp tomato paste, 1 tsp pepper, a few spoonful of the hot beef broth (from the pan), and a few spoonful of the pasta water (the starch will help the sauce stick to the noodles better). Whisk all of this together to incorporate

• When the hour-long wait is done, it will look like this.

• Time to add in the sour cream mixture to the pan with the meat and broth. It looks rather lumpy at first, but just keep stirring until it’s totally combined

• Add in the fettuccine pasta and mix thoroughly

• Bon Appetit!